This is a contribution from Christina.
SALT
Keywords
S.traightforward
A.ttentive
L.uscious
T.arragon heaven!!
The 2 course Opera menu at restaurant SALT was a straightforward, honest meal of a very high quality. The staff were friendly, attentive, and down to earth, which immediately gave a friendly and relaxed touch to Terence Conran's design (which for all its splendor, has a tendency to become a bit too cold and anonymous).
The first course was a fantastic scallop dish. Silky scallops placed daintily on a bed of puréed cucumber (yes, bring on Spring!) and puréed onion, cooked & sweet. Most of the scallops were 'rimmed' (Danish word), ie raw-cooked in salt&sugar. To counterbalance, the scallop in the middle was fried, and all of the dish was dusted with the smokey crumbs of the scallops 'membrane'/'muscle' together with lemon zest. Imagine how happy I was to see a generous portion on my plate.
Zoran chose a luscious white wine from Bourgogne, hmmm Jacques something something... A full wine with a sincere and confident character. It was the perfect match for both first and second course. Delicious.
The second course was also a generous helping. Hurra, no Emperor's New clothes here.
A juicy and really delicate sausage cuddling up to a roasted 'roll' of pork tenderloin (yes, tenderloin, I think). The magic here was the tarragon sauce: Wild, peppery, yet soft and enticing at the same time. To make things even better, the sauce joined forces with the beetroot ketchup to leave my tastebuds fighting to be first in line for the next mouthful. A rectangle of roast potatoe served as a base for this really well balanced dish.
After a dinner as pleasant as this one, I managed to sit through a Stravinsky opera with a smile on my lips ... ;-)
SALT, I hope I will have a chance to return!
SALT
Keywords
S.traightforward
A.ttentive
L.uscious
T.arragon heaven!!
The 2 course Opera menu at restaurant SALT was a straightforward, honest meal of a very high quality. The staff were friendly, attentive, and down to earth, which immediately gave a friendly and relaxed touch to Terence Conran's design (which for all its splendor, has a tendency to become a bit too cold and anonymous).
The first course was a fantastic scallop dish. Silky scallops placed daintily on a bed of puréed cucumber (yes, bring on Spring!) and puréed onion, cooked & sweet. Most of the scallops were 'rimmed' (Danish word), ie raw-cooked in salt&sugar. To counterbalance, the scallop in the middle was fried, and all of the dish was dusted with the smokey crumbs of the scallops 'membrane'/'muscle' together with lemon zest. Imagine how happy I was to see a generous portion on my plate.
Zoran chose a luscious white wine from Bourgogne, hmmm Jacques something something... A full wine with a sincere and confident character. It was the perfect match for both first and second course. Delicious.
The second course was also a generous helping. Hurra, no Emperor's New clothes here.
A juicy and really delicate sausage cuddling up to a roasted 'roll' of pork tenderloin (yes, tenderloin, I think). The magic here was the tarragon sauce: Wild, peppery, yet soft and enticing at the same time. To make things even better, the sauce joined forces with the beetroot ketchup to leave my tastebuds fighting to be first in line for the next mouthful. A rectangle of roast potatoe served as a base for this really well balanced dish.
After a dinner as pleasant as this one, I managed to sit through a Stravinsky opera with a smile on my lips ... ;-)
SALT, I hope I will have a chance to return!
No comments:
Post a Comment